Recipe Created By:
Name: Karen and David
At a glance:
Chefs Wine Match: Riesling
Serves: 4
Prep: 5 mins
Cooking: 25 mins
Chefs Wine Match: Riesling
Serves: 4
Prep: 5 mins
Cooking: 25 mins
Ingredients:
200g tenderstem broccoli
125g asparagus spears
200g sugarsnap peas
200g frozen peas
1 teaspoon sea salt flakes
1 tablespoon sesame oil
noodles or rice to serve
FOR THE SALMON
4 salmon fillets
half tablespoon soy sauce
half tablespoon sesame oil
half tablespoon honey
FOR THE DRESSING
6cm fresh ginger, grated
juice of 1 lime
1 tablespoon sesame oil
3 spring onions, finely chopped
handful peanuts, roughly chopped
1 red chilli, finely sliced
Method:
Preheat oven to 200°C, fan 180°C, gas 6.
Put broccoli in large bowl, pour over boiling water, stand for a minute, then drain.
Mix broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin.
Put salmon fillets in around the veg, then mix soy, sesame oil and honey and spread over each fillet.
Roast for 20-25 minutes until salmon is cooked through.
Meanwhile, whisk ginger, lime. sesame oil and spring onions together.
Once salmon is cooked, pour dressing over the vegetables.
Scatter over chopped peanuts and chilli.
Adjust lime juice and salt to taste.
Enjoy!
